Persimmon Date Nut Bread

1/4 cup plus 2 tbls. butter or margarine

1 cup sugar

2 eggs

1 tsp. baking soda

1 cup Persimmon pulp

1 tsp. baking powder

2 cups all-purpose flour

112tsp. salt

1/3 tsp. cinnamon

112tsp. nutmeg

112tsp. cloves

1 cup chopped dates

1 cup chopped nuts

Cream butter, gradually add sugar, beating well. Add eggs, 1 at a time, beating well after each addition.

Combine pulp and soda. Let stand until soda is dissolved. Add to creamed mixture, blending well.

Combine next ingredients, gradually adding to batter. Beat well. Stir in dates and nuts. Pour into greased loaf pan.

Bake at 350 degrees for 40 to 60 minutes, or until pick comes out clean.

Persimmon Bread

2 cups unbleached all-purpose flour

2 cups whole-wheat pastry flour

1 tablespoon + 1 teaspoon baking soda

1 teaspoon salt

1 teaspoon mace

112 teaspoon cloves

4 eggs

1 cup unsalted butter, melted

1/4 cup honey

1 3/4 cups brown sugar

213 cup bourbon

2 cups very ripe Persimmons, mashed

2 cups chopped walnuts (black, if you can find them)

2 cups raisins

Combine flour, pastry flour, baking soda, salt, mace, and cloves in large mixing bowl. In separate bowl, beat eggs, butter, honey, brown sugar, bourbon, and Persimmons. Add liquid to dry, stirring just until moistened. Stir in walnuts and raisins. Pour batter into two loaf pans. Bake at 350 degrees for about an hour.

Persimmon Date Nut Bread

6 tbsp. butter

1 c. sugar

2 eggs

1 tsp. baking soda

1 c. persimmon pulp

2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

2 tsp. grated orange rind

1 c. chopped dates

1 c. chopped nuts

Cream butter, add sugar, beating well. Add eggs, one at a time, beating well. Dissolve soda in persimmon pulp. Mix into creamed ingredients. Combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Stir into creamed mixture. Add rind, dates and nuts.

Turn into greased loaf pan. Bake until knife comes out clean at 350 degrees for 45 to 50 minutes. Cool on rack.

Persimmon Bread

1 1/2 c. sugar

1/2 c. salad oil

2 eggs

1 c. persimmon puree

1 c. nuts, chopped

1 c. raisins

2 c. flour

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. cloves

1/2 tsp. salt

1 tsp. lemon extract

1 tsp. baking soda

2 tbsp. lukewarm water

Stir together well the first 5 ingredients. Stir the next 5 dry ingredients into the persimmon mixture. Then add last 3 ingredients. Mix well. Pour into greased loaf pans. Bake at 400 degrees for 15 minutes; then reduce temperature to 350 degrees and bake for 45 minutes or until done. Makes 1 regular loaf, 2 small loaves or 1 medium plus 1 mini loaf or muffins.

Persimmon Bread

PERSIMMON BREAD

2 c. persimmon pulp

2 tsp. baking soda

1 tsp. lemon juice

2 2/3 c. sugar

2/3 c. oil

1 tsp. vanilla

1 tsp. salt (this can be decreased)

3 1/2 c. flour

4 eggs

1/2 tsp. baking powder

1/2 tsp. nutmeg

1 tsp. allspice

1 tsp. cinnamon

1 c. chopped walnuts

1 c. chopped dates

1/2 c. raisins

Mix persimmon pulp, baking soda and lemon juice and set aside. Sift together flour, salt, baking powder and spices, set aside. In large mixing bowl, beat eggs until slightly thickened. Beat in sugar, then add oil and vanilla. Add flour mixture, alternately with persimmon pulp. Stir in raisins, dates and walnuts and mix thoroughly.

Pour into greased loaf pans, bake in 350 degree oven for one hour and 15 minutes. Can also be baked in greased 1 pound coffee cans and bake for 45 minutes, in 3 small loaf pans and baked for 45 to 60 minutes or in muffin tins for 20 minutes. Makes 2 loaves.

Persimmon Pumpkin Bread

Mix:

3 c. sugar

4 eggs

1 c. salad oil

2 c. persimmon or pumpkin

Sift:

3 1/2 c. flour

1 tsp. cinnamon

1 tsp. nutmeg

1 1/2 tsp. salt

2 tsp. soda

Mix dry ingredients into first mixture alternately with 2/3 cup cold water. Fold in 1 cup chopped nuts.

Grease pans. Bake 300 degrees for 1 hour.

Yield: 3 large loaves or 4 medium loaves or 9 small loaves

3-Way Fruit Bread

2 c. sugar

1 c. cooking oil

3 c. flour (all purpose)

2 eggs

2 c. pulp (one of three: applesauce, pumpkin, persimmon)

1 c. raisins

2 c. chopped nuts

2 tsp. soda

1 1/2 tsp. pumpkin pie spice

Cream together oil, sugar, and eggs. Dissolve soda in pulp; add to creamy mix. Mix with dry ingredients. Pour batter in well-greased loaf pans. Bake at 325 degrees until done.

Persimmon Chocolate Bread Pudding

This rich, chocolate-laden bread pudding highlights the exotic yet complementary tart sweetness of persimmons. A perfect fall dessert. Be sure to use fuyu persimmons - not hachiya variety. Serve with vanilla ice cream or whipped cream.

Serves 12

• 4 cups half and half
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 loaf challah bread, cut into 1-inch cubes
• 1 cup chocolate chips
• 2 fuyu persimmons, quartered and cut into 1/4 inch slices

Preheat the oven to 350°F.
Combine half and half with the sugar, cocoa powder, eggs and vanilla in a large mixing bowl. Whisk until smooth. Add the challah cubes and soak for 15 minutes.
In a buttered 13x9-inch baking dish, pour two-thirds of the challah mixture. Sprinkle with half of the chocolate chips and all of the persimmon slices. Top with remaining challah and then the rest of the chocolate chips.
Place the dish with the bread pudding into a large roasting pan and add water to the roasting pan until it reaches about one inch up the side of the pudding dish. Bake for 40 minutes. Leave dish in water bath until cool. Remove dish, cut pudding into squares and serve.

Persimmon Bread

Ingredients

1 cup persimmon pulp
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
1 cup sugar
2 eggs
1/4 cup butter or margarine
1 cup chopped walnuts, (optional)

Method
Sift together the dry ingredients. Mix together the persimmon pulp, milk, eggs, and sugar. Add the flour mixture and the margarine. Mix until well-blended. Stir in chopped nuts. Pour batter into a well-greased 9 x 5 x 3 inch loaf pan and bake at 350° for 45 minutes.

Persimmon Bread

Moist spice cake type bread. This is the top seller at our company bake sale at Christmas!

Makes 3 loaves (6 servings)

1/2 teaspoon ground nutmeg

1-1/2 teaspoons ground cinnamon

3 cups white sugar

1 cup vegetable oil

1-1/2 teaspoons salt

4 eggs

1 cup persimmon pulp

2/3 cup water

3 cups all-purpose flour

2 teaspoons baking soda

1 cup chopped walnuts

Directions

1. Combine baking soda to persimmon pulp, mix. Let stand 5 minutes to thicken the pulp.
2. Beat spices, sugar, oil, salt, and eggs together. Mix in persimmon pulp, water, and flour alternately. Fold in nuts. Divide batter into three greased 7 x 3 inch loaf pans; fill each pan 2/3 full.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a inserted toothpick comes out clean.

Persimmon Bread

• 2 cups flour sifted
• 1 cup sugar
• 2 eggs, beaten
• 1/2 cup nuts
• 1 teaspoons soda
• 1 1/2 sticks margarine
• 1 cup persimmon pulp

1. Cream sugar and margarine, add eggs, add dry ingredients, pulp and nuts.


2. Line loaf pan with waxed paper, pour mixture into pan.


3. Bake 1 hour at 325.